4 yellow Sweet Palermo’s
20 large prawns, peeled
4 sticks of celery, diced
leaves of 1 head of romaine lettuce, washed
1 shallot, chopped
1/2 sprig of flat parsley leaves, chopped
8 dessert spoons of extra virgin olive oil
1 lemon
1/2 red pepper, seeds removed and chopped
olive oil for frying
4 dessert spoons of mayonnaise
1 dessert spoon of coarse mustard
1 clove of garlic, grated
1/2 dessert spoon of smoked paprika powder
Mix the ingredients together
4 slices of rustic bread
1 tomato, without juice and seeds, finely chopped
1 clove of garlic, finely chopped
4 dessert spoons of extra virgin olive oil
salt and pepper
1. Rub the chopped tomato, garlic and olive oil onto the bread and bake it in the oven until golden brown.
Chop the peppers coarsely and fry them briefly at a high temperature until dark patches develop on the skin. Then add the prawns and fry them briefly until they turn pink. Remove from the pan and allow to cool.
2. Arrange some romaine lettuce on every plate; use the innermost leaves since these are the tastiest.
Mix the prawns, pointed pepper, celery, parsley, red pepper and shallot in a dish and season to taste with salt and pepper. Arrange this on the plates and drizzle with a little extra virgin olive oil and lemon juice.
3. Serve with the aioli and tomato bruschetta.